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Re: Asian Chicken Thighs
One night, where the world's your oyster.1 · -
Re: Meat Glue
My idea now is to glue the scallops into a sausage-like length, then sear off and top with crab imperial on a split-top roll.1 · -
Re: In a hole in the ground, there lived a Brisket.
Jokes on all of you. He planted the brisket to grow a brisket tree. He doesn't have Ron's money so he can't be hitting up the meat counter all the time.5 · -
Re: OT -- Wrapping and Holding My Meat -- OT
I would not add more salt at this point, depending on how heavy you seasoned. Montreal seasoning is pretty salty.Tenderloin is lean, so you don't have the fat to temper the saltiness. Maybe a fi…1 · -
Re: Whole Prime Rib
Roast it lower at 250 for better edge to edge consistency. It will cook the same as your 8lber as long as they are similar thickness. Girth matters here, not length.1 ·
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